Savory Curried Pork

Gluten Free
Dairy Free
Health score
52%
Savory Curried Pork
120 min.
4
446kcal

Suggestions


Indulge in the rich and aromatic flavors of our Savory Curried Pork, a dish that promises to transport your taste buds straight to the heart of Southeast Asia. This gluten-free and dairy-free recipe is perfect for those seeking a hearty meal that doesn't compromise on flavor or health. With a health score of 52, it strikes a delightful balance between indulgence and nutrition.

Imagine tender pieces of pork shoulder simmered to perfection in a fragrant blend of spices, including turmeric and crushed red pepper flakes, which add a warm, inviting heat. The addition of fresh ginger, garlic, and lemongrass creates a symphony of flavors that will have your family and friends asking for seconds. This dish is not only satisfying but also versatile, making it an excellent choice for lunch or dinner.

Ready in just 120 minutes, this recipe serves four and pairs beautifully with hot cooked rice, allowing you to soak up every last drop of the savory sauce. Garnish with fresh cilantro for a burst of color and freshness that elevates the dish even further. Whether you're hosting a dinner party or enjoying a cozy meal at home, Savory Curried Pork is sure to impress and delight. Dive into this culinary adventure and savor the deliciousness!

Ingredients

  • pounds pork shoulder boneless
  • cup onion finely chopped
  •  garlic clove finely chopped
  • tablespoon ginger finely chopped
  • teaspoon turmeric 
  • 0.5 teaspoon pepper red crushed
  • tablespoons vegetable oil 
  • teaspoon sesame oil 
  • 14.5 oz canned tomatoes diced organic drained canned
  • stalk lemon grass finely chopped
  • tablespoon fish sauce 
  • serving rice hot cooked
  • serving cilantro leaves fresh chopped

Equipment

  • blender
  • dutch oven

Directions

  1. Remove fat from pork.
  2. Cut pork into 2-inch cubes. In blender, place onion, garlic, gingerroot, turmeric and red pepper. Cover; blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth.
  3. In 4-quart Dutch oven, heat oils over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter).
  4. Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
  5. Stir in pork, tomatoes, lemon grass and fish sauce.
  6. Heat to boiling. Reduce heat; cover and simmer about 1 hour 30 minutes, stirring occasionally, until pork is tender.
  7. Serve over rice; garnish with cilantro.

Nutrition Facts

Calories446kcal
Protein49.29%
Fat32.67%
Carbs18.04%

Properties

Glycemic Index
64
Glycemic Load
9.31
Inflammation Score
-10
Nutrition Score
35.924782690795%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
2mg
Kaempferol
0.27mg
Myricetin
0.07mg
Quercetin
8.2mg

Nutrients percent of daily need

Calories:446.3kcal
22.31%
Fat:16.03g
24.66%
Saturated Fat:3.72g
23.26%
Carbohydrates:19.91g
6.64%
Net Carbohydrates:16.89g
6.14%
Sugar:6.49g
7.21%
Cholesterol:136.08mg
45.36%
Sodium:618.56mg
26.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:54.42g
108.83%
Vitamin B3:23.4mg
116.99%
Vitamin B1:1.57mg
104.97%
Vitamin B6:1.94mg
97.12%
Selenium:61.87µg
88.38%
Vitamin B2:1.14mg
66.9%
Phosphorus:584.88mg
58.49%
Potassium:1303.71mg
37.25%
Manganese:0.68mg
34.06%
Zinc:5.04mg
33.6%
Vitamin B12:1.99µg
33.25%
Vitamin B5:2.67mg
26.75%
Magnesium:99.05mg
24.76%
Iron:4.15mg
23.03%
Copper:0.42mg
21.13%
Vitamin K:18.72µg
17.83%
Vitamin C:13.93mg
16.88%
Vitamin E:2.17mg
14.47%
Fiber:3.02g
12.07%
Calcium:75.19mg
7.52%
Folate:27.25µg
6.81%
Vitamin A:298.66IU
5.97%